1 Medium Butternut squash peeled and cubed (4 cups)

1/4 med yellow onion  sliced

2 stalks celery thinly chopped

 1 T.  Butter

 1 large clove garlic

 1 teas. Salt

 1/4 teas. White pepper

 1/4 teas. Ground ginger

 4 cups chicken broth

 1/4 lb. bacon cut into 1/2 inch pieces

 1 green onion chopped

In saucepan sauté onion, garlic, and celery in butter until soft.  Add butternut squash and 2 cups of chicken broth.  Cook until squash is tender.  Add salt, pepper and ginger. Pour into blender or food processor and blend to puree consistency. Fry bacon in saucepan and then add green onion and sauté until tender, drain grease. Add squash puree and remaining 2 cups of chicken broth . Cook on low for 25 minutes. Serve warm. (Garnish with roasted pumpkin seeds and spot of sour cream.)  Optional